Love hot cross buns, but hate its effect on your waistline? It’s hot cross buns time! Don’t fret.
We’ve found the recipe ingredient that’s not only packed with nutrients, vitamins and minerals – it’s also easy to for gluten-intolerants to digest. And did we mention these buns are dairy- and sugar-free too? Thank us later…
And the ingredient is (drumroll)… Spelt. Here’s how to use it to elevate your hot cross buns:
SPELT HOT CROSS BUNS
300g spelt flour
21⁄2 tbsp coconut-blossom nectar or agave syrup
1 tsp quick yeast
2 tsp mixed spice
11⁄2 tsp Himalayan salt 5 cardamom pods, crushed
1 large free-range egg
25g coconut oil
150ml almond milk
70g dried apricots, chopped
50g dried currants
FOR THE CROSSES:
50g spelt flour
25g almond milk
1/ Mix the flour, nectar (or syrup), yeast, spice, salt and cardamom in a bowl. Separately, whisk the egg, coconut oil and almond milk together and slowly mix it into the flour. Fold in the apricots and currants until it becomes a dough.
2/ Allow the dough to rest for one hour in a warm spot until it has risen. Knead dough for five minutes. Cut into eight balls. Place on a lined tray and rest for 30 minutes.
3/ Preheat the oven to 180°C and start making the crosses. Mix together the flour and milk and roll the dough into sausages.
4/ Once the buns have risen, mix a little nectar or syrup with water and brush over the top of the buns and stick on the crosses. Bake the buns in the oven for about 15 minutes, until golden. Brush again with the sweetened water and serve warm or toasted.